Olympic Cookies
These Gold Medal Cookies are easy to make and so delicious! They're the perfect addition to an Olympic Party or sports themed event.
Servings: 30 cookies
Calories: 155kcal
Ingredients
For Cookies:
- 2 ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For Decorating:
- 2 cups powdered sugar
- 4 to 6 tablespoons milk (2%, whole, or non-dairy)
- ½ teaspoon vanilla extract
- yellow food coloring
- 2 (3.25 ounce / 92 gram) containers yellow sugar sprinkles
- ⅜-inch red, white, and blue ribbon
Equipment
- Chopstick
Instructions
Make Cookies:
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. Set aside.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Using stand mixer, cream together butter and brown sugar until fluffy. Mix in egg and vanilla extract.
- Add flour to butter mixture in two batches, blending just until combined.
- Shape dough into a flat circle about 1-inch thick, then place dough on a lightly floured board. Use rolling pin to roll dough slightly thicker than ¼-inch.
- Cut out circles using cookie cutter, then use chopstick to make a hole in each cookie (wide enough to fit ribbon through).
- Transfer cookies to parchment-lined baking sheets, then re-roll dough to make more cookies. Refrigerate cookies for 30 minutes before baking.
- After 30 minutes, bake cookies (one pan at a time) just until they are golden brown on bottom (about 9 to 11 minutes).
- Let cookies cool on baking sheet for 5 minutes, than transfer to baking rack to cool completely before decorating.
Decorate Cookies:
- In a small bowl, stir together powdered sugar, milk, and vanilla extract until smooth. Color glaze with yellow food coloring.
- Place yellow sugar sprinkles in a separate small bowl.
- Dip tops of cooled cookies in glaze, then let excess drip off. Place cookies (glaze side down) in sprinkles to coat.
- Transfer decorated cookies back to parchment lined baking sheets. Let glaze harden for a few hours.
- Cut ribbon into 12-inch lengths (about 30.5 centimeters). Run ribbon through cookie hole, then knot both ends together. Trim ends on an angle.
- Enjoy cookies immediately or store in an airtight container. Enjoy!
Notes
Cookies - I rolled out my dough slightly thicker than ¼-inch, however if you prefer, you can make thicker cookies. To get 30 cookies, you will need to re-roll the dough scraps a few times.
Decorating the Cookies - The glaze should have a fairly thin consistency. Since it takes a while to dry, you can dip about four to five cookies in the glaze (place them on a parchment-lined baking sheet when done), before coating them in sprinkles. As you decorate the cookies, make sure that the hole remains open. Use a toothpick (or another small object) to clear out any glaze / sprinkles, if needed.
More - Check out the info before this card for helpful tips, step-by-step photos, recipe variations, and more Olympic ideas!
Nutrition
Calories: 155kcal
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